Author Notes
LA Times Food section, appx 2003 - most delicious way to prepare squash! —frenchie
Ingredients
- Fritter batter
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3
Zucchini (med)
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1
Sweet Onion (med)
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2
Lg Eggs, separated
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2 tablespoons
Whole Wheat Flour
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1 handful
Fresh Basil, chiffonade
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Salt and Pepper
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2 tablespoons
crumbled Feta Cheese
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1 teaspoon
Baking Powder
- Basil Mint Cream
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1 cup
Whole Milk Greek Yogurt (Fage or other)
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1 handful
Fresh Basil, chiffonade
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1 handful
Fresh Spearmint, chiffonade
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2
Cloves Garlic, Pressed
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Salt to taste
Directions
- Fritter batter
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Using shred disc in the food processor, shred Zucchini and Onion together and place on several layers of paper towel to drain moisture off; place in large mixing bowl with two egg yolks and mix gently. Stir in the whole wheat flour, baking powder, Basil, Salt and Pepper to taste. In separate bowl, whisk egg whites until foamy (soft peaks) and gently incorporate the whites into the Zucchini/yolk mixture. Prepare a pan with olive oil cooking spray and dollop fritter batter into pan using about 1/2 cup of batter for each fritter; brown on one side then spray with olive oil and flip to brown the other side. Keep warm in the oven until ready to serve.
- Basil Mint Cream
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Combine ingredients and serve with the fritters.
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